- 2 leeks, trimmed, washed and sliced
- knob of butter
- 175g penne pasta
- 200ml pot reduced-fat crème fraîche
- 1 tbsp capers
- 180g Mourne Fishbox smoked mackerel fillets
- 25g breadcrumbs
Fry the leeks in the butter until very soft, about 10-15 mins.
Meanwhile, boil the pasta and heat the grill. When the leeks are soft, stir in the crème fraîche, capers and fish. Heat through for 1 min.
Drain the pasta and stir into the sauce, season to taste, then tip everything into a small baking dish.
Scatter with the crumbs and grill until golden and crisp.